Garlicky Shrimp Ramen
Shrimp and vegetables in a garlic-ginger soy, brown sugar and sriracha sauce tossed with ramen noodles. An American fusion dish built on Japanese ramen.
Nutritionper 100 g›
170
Calories
10g
Protein
22g
Carbs
4g
Fat
Ingredients
| 3 packages | instant ramen, flavor pack discarded | |
| 1 tbsp | 15 ml | vegetable oil |
| 1 lb | 455 g | shrimp |
| — | kosher salt | |
| — | freshly cracked black pepper | |
| 1 tbsp | 15 ml | sesame oil |
| 2 | garlic cloves, minced | |
| 1 tsp | 5 ml | minced ginger |
| 1/2 cup | 120 ml | soy sauce |
| 1/4 cup | 60 ml | brown sugar |
| 1 | lime, juiced | |
| 2 tsp | 10 ml | sriracha |
| 1 cup | 240 ml | vegetable broth |
| 1 large head | broccoli, cut into florets | |
| 1 | red bell pepper, thinly sliced | |
| 2 | green onions, thinly sliced |
Instructions
- Cook the ramen noodles according to package instructions, drain and set aside. 2. In a large skillet over medium-high heat, heat the vegetable oil. Season the shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side. 3. Reduce heat to medium-low, add the sesame oil and stir in the garlic and ginger; cook until fragrant, about 1 minute. Add the soy sauce, brown sugar, vegetable broth, lime juice and sriracha, bring to a boil, then reduce and simmer until thickened, about 5 minutes. 4. Add the broccoli and bell pepper, cover with a tight-fitting lid and cook until tender, about 5 minutes. 5. Return the shrimp to the skillet and stir to coat in the sauce. Stir in the cooked noodles and green onions. Serve with extra sriracha.